Monthly Archives: September 2014

Charlotte Tilbury Colour Chameleon review

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What: Charlotte Tilbury Colour Chameleon Eyeshadow in Golden Quartz and Black Diamonds

Where: Charlotte Tilbury online here or Selfridges

How much: Β£19.00

I bought these (along with a lipstick and lipgloss of course) back in December last year when we did our annual Christmas Shop. I was looking for an intense gold eyeshadow for Christmas mass as I had seen Christina Aguilera use a similar one on the auditions of The Voice USA. I am a sucker for all things sparkly and shiny so these fit right into my makeup drawer(s) πŸ™‚

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Black Diamonds

I bought two colours; Golden Quartz and Black Diamonds.Β  This easy to use eyeshadow is intensely creamy and comes in a easy to use stick – no more faffing around with eyeshadow powders that annoyingly leave speckled bits of eyeshadow on your perfect foundation-ed face (perhaps its just me that forgets to put a tissue under my eye when applying eyeshadow to catch the loose bits?!)

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Charlotte Tilbury kindly tells you which of her eyeshadow colours to pick to match your eyes – but me being me, took no notice and picked out the ones for blue eyes and hazel eyes – I have brown eyes but I really loved these colours so bought them anyway πŸ™‚ Its 10-hour long-wearing and waterproof – I used them overnight and this morning there were still on – fresh as a daisy. I also splashed some water on my eyes to try out the waterproof-ness of it and yes – it still stayed on – so tick for intense colour, tick for waterproof colour and a big tick for longevity.

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There are 8 colours to choose from so not the widest range ever, but I’m certain you would find a colour you like, no matter what your eye -colour. I also love that its a pencil applicator – so much easier to apply when you are on the go – every tried to apply powder eyeshadow on the train? Its a freakin’ disaster! *laughs at self knowing how many times i’ve attempted it and looked ridiculous after* πŸ™‚ Another thing worth mentioning is that its easy to remove too – I used a tiny bit of cream cleanser and it wiped straight off – impressive seeing as how it had such staying power. Oh, and it didn’t leave behind glittery residue which I find in some glittery eyeshadows do. *annoying grin ON*:)

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Check out the eyeshadow pictures below, doesn’t it look shiny and glittery! The eyeshadow is synthetically infused with sapphire to give it that extra glittery-oopmh and provides a smooth, soft-focus finish.

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I would recommend these if your looking for intense long-wearing colour that’s waterproof – they’re really a great find! πŸ™‚ πŸ™‚ I can’t wait to try their lipstick and lipgloss now!! Wa-hooooo!! πŸ™‚ πŸ™‚

Toodles for now!

KimmyX

MAC LustreGlass Wonderstruck

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MAC LustreGlass Wonderstruck

What: MAC LustreGlass Wonderstruck

How much: Β£13.00

Where : MAC counters, Online

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This syrup sweet cotton candy coral pink number is a lovely slight pink colour.Β Light, nearly translucent with lovely micro shimmer tones of gold. Another one of my favourites for spring/summer with a floaty summer dresses.Β I have once or twice used it on a night out over See Sheer lipstick to give my lips that extra shine and it works a treat too – great offset to dark eye shadows, really brings out the colour of this sweet lip gloss.

It adds a slight hint of glossy shimmer to dull lips (like mine!) Another great thing about this lip-gloss is a little goes a long way – I sometimes find MAC lip-glosses a little too thick and sticky so less is definitely more. πŸ™‚

Get it here online if you can’t pop by a counter.

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after

Do you like Wonderstruck too?

Rosemary chicken with orange glaze recipe

*I don’t know why the original post got lost as I posted this last Weds – no bother, here it is again!*

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OK. I’m not even lying. This is THE BEST CHICKEN MEAL I have ever, ever EVER tasted.Did I mention its the best chicken meal I have ever tasted yet? Now, I am not a breast kind of girl. Chicken breast that is. I find it overly meaty and tough and chewy – not my ideal meat of choice. Imagine my disdain when the better half told me all we had left to cook for dinner was two pieces of chicken breast. I mean, fatty pizza from pizza-hut (God-forbid) would have been better. A mouth full of clotted cream more tasty. A spoon-full of cod-liver oil vastly more satisfying. Anything but bloody chicken breast. And so, I decided to hide downstairs while he came up with a recipe to cook the chicken breast with.

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Alas, he bobbed down and came up with this: It would seem this was an easy recipe – and the best part about it? We had all the ingredients, no need to walk out in the balmy rain to get anything. Tick. I helped with the cooking, the faster we get the bloody breasts cook – the quicker I could eat them and soon forget about them was my thought process. This recipe incorporated two of my favourite things, rosemary and orange. It seemed a cool recipe – could this work? Could this be the recipe to change my aversion to chicken breasts? Would I finally be friends with the breast? HELL YES.Β  The meal was the best damn chicken meal Ive ever had – better than some restaurants we pay far too much for (Alain Ducasse – are you listening?!) The chicken breast, bathed in a robust sticky orange-toffee with hints of rosemary was soft and succulent.Β  It was perfectly cooked and tender –Β  melts in your mouth.Β  As you bite down, an explosion of sweet bitter orange tickle your palate while the seasonings of salt and pepper provide enough taste for you not to need anything else except said chicken. This is such a gorgeous, easy and tasty meal to cook, that it would be a sin for you not to cook it. NOW.

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Here is the recipe and the method – thank me later πŸ™‚ πŸ™‚

Ingredients:

Two skinless boneless chicken breasts

2 teaspoons of rosemary (about 2 sprigs, de-stemed and chopped)

1/2 teaspoons of salt

1/2 teaspoons of ground black pepper

120ml of dry white wine

240ml orange juice

80ml maple syrup OR honey (the healthier version obviously)

2 tablespoons of butter (no idea how to measure this, we just cut two chunks)

Olive oil

Method:

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Measure out the wine and orange juice and bring to the boil in a small saucepan. Reduce heat slightly, but keep high enough to continue low boil for 5 minutes, stirring occasionally.

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Stir in maple syrup (or honey) and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened.

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Don’t worry if this doesn’t appear thickened straight way, while its resting, it will thicken itself over time.Β  Set aside.

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De-stem your rosemary and roughly chop the leaves into tiny bits.

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In a small bowl mix together the chopped rosemary, salt and pepper.

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Rub mixture on both sides of chicken breasts, and set aside.

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Melt butter and olive oil in a large frying pan over medium high heat.

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Add chicken breasts, cover and saute for about 5 minutes on each side until lightly browned.

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Now you’re meant to pour orange-syrup mixture over chicken but we didn’t want to waste any of the orange-syrup (our pan was big and there was sure to be wastage)Β  so we transferred the chicken into the pan which had the orange-syrup, this properly infused the chicken with the syrup – y-u-m-m-y!!!

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Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze. Serve with your choice of vegetables. Voila! One STUNNING gorgeous plate of chicken, served hot.

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Right – try it out people – you won’t be disappointed. Happy cooking!

Toodles,

KimmyX

Easy Orange Cake recipe

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Last Friday, one of our closest and dearest of friends popped over for dinner, so I decided to bake her a cake, just to make her feel extra special *cue: awwwwww* :). Now if you have been reading the blog, you would have read that I had the best over orange-infused chicken last week, and so, to keep in line with all things *orange* I decided to bake an orange cake.

After scouring the web for easy orange cake recipes, I came across this one from All Recipes, which I tweaked a little. It’s super-duper easy to make and is ready to devour in 50 minutes. Its really light and fluffy – perfect with afternoon tea or coffee. best of all, you can choose whether or not to have with with Orange Buttercream Icing (being healthy and all that). Here’s the recipe;

Ingredients:

  • 250g plain flour
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 300g caster sugar
  • 125ml milk
  • 125ml orange juice
  • 125ml vegetable oil
  • 3 eggs, beaten
  • 1 1/2 teaspoons grated orange

Orange Buttercream Icing:

*I doubled this as I LOVE buttercream icing – I lessened the icing sugar though, instead of 500grams I used 400grams – but this is up to you of course, taste it as you go along and adjust it to the sweetness you want.Β  I also used 10 tbsp of butter instead of 12*

  • 12 tablespoons butter, softened (1 tablespoon is approx 80grams)
  • 500g icing sugar
  • 4 tablespoons orange juice
  • 2 teaspoon vanilla extract
  • 3 teaspoon grated orange zest

Method:

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Preheat oven to 180 C / Gas 4. Grease and flour two 20cm round cake tins. In a measuring jug, combine milk, 125ml orange juice, oil, beaten eggs and 1 1/2 teaspoon orange zest. Set aside.

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Sift flour, salt and baking powder into a large bowl. Mix in sugar.

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Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.

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Divide into 20cm round cake tins – now mine leaked (spring-form ones will be unsuitable as the cake mixture is way too runny, so unless you have a fixed in round tin, I would advise against it) I ended up using a square rubber mould similar to this.

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Here’s the silicone mould I was talking about earlier. Bake in the preheated oven for 35 minutes, or until a skewer inserted into the center comes out clean.

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Allow to cool.

To make Orange Buttercream Icing;

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Cream butter until smooth.

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Gradually beat in icing sugar – don;t do this all at once unless you want a face full of icing sugar dust and end up looking like Casper! Beat until light and fluffy.

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Beat in 4 tablespoons orange juice to bring to spreading consistency.

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Stir in vanilla and orange zest.Mix thoroughly.

Now, if you were using two round tins, spread over cooled cakes. If like me you had to use one large tin, slice cake in half, then spread icing sugar in the middle and later, on the top.

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Spread icing evenly on inside and on the top. πŸ™‚

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Serve with a lovely cup of tea!

IMG_2484 (1000x667)Have you got a orange cake recipe that is your favourite? Share it with me and I might feature it on one of my baking days! πŸ™‚

Happy baking people! πŸ™‚

Toodles for now,

KimmyX